Search Site   
Peanut Butter Ice Cream Sandwiches
Southern Boiled Peanuts
Cheddar, Onion & Bacon Tart
Pepper Jack Stuffed Burgers
Mascarpone Lemon Icebox Parfaits
Savory Zucchini & Fontina Muffins
Chicken Caprese Stuffed Spaghetti Squash
Tomato & Tortellini Soup
Mini Pecan Lemon Berry Tarts
Sheet Pan Eggs with Pecan ‘Sausage’
Spare Ribs with Coffee Cocoa Dry Rub
Tenderloin, Black Olive Roasted Red Pepper Butter
Flavorful Main Dish

4 T. salted butter (1/2 stick) at room temperature
2 T. black olive bruschetta topping
4 T. diced roasted red peppers
Black pepper
4 (6-oz.) pieces Sutton & Dodge filet mignon
Olive oil
Steak seasoning

Preheat grill or broiler.

Combine butter, black olive bruschetta topping and peppers in small bowl and mash together with fork to combine well. Season to taste with black pepper.

Brush steaks with a little olive oil and season liberally on both sides with steak seasoning.

Grill or broil steaks to desired doneness. While still hot, top each steak with dollop of prepared butter and serve as it melts over steak.

Published in the August 17, 2005 issue of Farm World.